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You guys were crack­ing me up with last week’s WFWM post — Using a Pres­sure Cooker. Now that I’ve declared my love for the pres­sure cooker I have some great recipes for the PC.

(Real quick — I use a 6 qt that is NOT elec­tric. I chose not to use an elec­tric cooker because I’ve always used the good ol’ fash­ion cooker and I’m more com­fort­able with it.)

SpareRibs with BBQ Sauce (6 servings)

3 lbs spareribs, cut into serv­ing pieces
1 T veg­gie oil
1 Lg onion, sliced
1/4 c ketchup
2 T vine­gar
1 t Worces­ter­shire sauce
1/4 chili pow­der
1/4 t cel­ery seed
1 1/2 c water
Salt/Pepper
Paprika
Sea­son ribs with salt/pepper/paprika. Heat oil in cooker, over medium heat. Brown ribs. Add onion. Com­bine ketchup, vine­gar, W-sauce, chili pwdr, cel­ery seed and water. (If you want, add 1/4 t liq­uid smoke) Pour over meat in cooker. Lock on lid and place the rocker on the vent pipe. Once it’s rock­ing slowly, cook for 15 min­utes. Let the pres­sure drop nat­u­rally (on it’s own).

Cal­i­for­nia Chicken (6 servings)

3 lbs chicken, cut into serv­ing sizes and skinned
2 T veg­gie oil
Salt/Pepper
1 t rose­mary
3 cloves gar­lic, minced
1/2 c white wine
1 c chicken broth
1/4 chopped pars­ley
Heat oil in cook over medium heat. Brown chicken — not all the way done. Sea­son chicken with salt/pepper/rosemary. Com­bine remain­ing ingre­di­ents and pour over chicken. Lock on lid and place the rocker on the vent pipe. Once it’s rock­ing slowly, cook for 8 min­utes. Cool cooker at once (using cold water). Thicken sauce with corn­starch if you dig that.

If you com­pare the two recipes you’ll see some similarities…you’ll find this in most PC recipes.

A cou­ple more tips:

• If you have enough juices/water in the PC and you still have prob­lems with bot­tom stick­age, use the lit­tle bot­tom grate that comes with it. It lifts the food off the bot­tom of the pot with­out effect­ing the cook­ing of the food.
• Cook­ing with frozen meat: Try to thaw it at least 30 min­utes before cook­ing. You need it thawed just enough to be able to sear the edges. Then just increase the cook­ing time a bit — Frozen beef: 25 minutes/lb Frozen pork: 30 minutes/lb.
• You should always use the quick cool down method (cold water) when cook­ing vegetables.
• You can cook an entire chicken (2.5–3 lbs) in 10–12 min­utes. (Yeow!!)